• Start by taking the butter (for both the batter and the frosting) out in due time, so it is soft when needed.

Batter

• Set your oven to 175 degrees Celsius (347 degrees Fahrenheit) conventional.
• Put the soft butter in a bowl with sugar and vanilla sugar and whisk it light and fluffy with a hand mixer.
• Crack an egg into a small bowl and pour it into the sugar mixture while whisking. Repeat with the remaining eggs, one at a time.
• Finally, add the flour and baking powder to the mixture and whisk it all together into a smooth batter.
• Find 12 muffin cups and arrange them on a baking tray (or in a metal muffin tin) and pour the batter into the paper cups.
• Place the cakes in the preheated oven and bake them until they are nicely golden on top. The baking time depends a bit on your oven, but it takes about 20 minutes.
• Take the finished cakes out of the oven and let them cool.

Frosting

• Wash the strawberries under cold water and cut off the green stems. You can also remove the green stems using a straw by pushing the straw from the bottom through the strawberry.
• Place the cleaned strawberries in a blender and blend them into a smooth mixture.
• Pour the strawberry mixture through a sieve and into a saucepan.
• Bring it to a boil over low heat while stirring the saucepan and the mixture thickens. After about 10 minutes, it will be thick enough, then remove the saucepan from the heat and let it cool. It should become completely cold.
• Put the soft butter in a bowl with the cream cheese (a 200-gram package) and the now cooled strawberry mixture and whisk it together with a hand mixer. Then add powdered sugar to the bowl and continue whisking until it becomes a delicious creamy frosting. This takes at least 5 minutes.
• Spread your strawberry frosting on the cooled cupcakes or use a piping bag with a star nozzle, so your cupcakes have a slightly finer look.

Decoration

• Halve the strawberries and decorate your cupcakes.